How to Make Congee: The Best Comfort Food for Sick Days

Congee is a type of rice porridge popular in many Asian countries. Itís very easy to make and is often eaten when someone is sick because itís simple to digest.

Traditional congee is made with rice cooked in a generous amount of water, which is boiled long enough for the rice to become soft and creamy. From there, different cultures add any number of ingredients, from fried onions, to shredded chicken, to coconut paste.

The recipe below is a basic, vegan version of congee with onions, garlic and ginger for extra immune system support. Itís easy to put together, and it can be eaten any time of day as a pick-me-up when youíre feeling under the weather.

You can use whatever kind of rice you have on hand. Brown rice usually takes a bit longer to cook than white varieties, but both work well and taste delicious in the final congee. You can also experiment with whatever additional ingredients you have available.

Feel free to share your favorite toppings in the comments!

Related: 7 Health Benefits of Ginger

Serves 6

How to Make Congee: The Best Comfort Food for Sick Days

This easy, vegan congee is the perfect comfort food for when you're sick or you just need a warm, savory dish to make you feel better.

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Ingredients

    For the Congee
  • 1 cup short grain white or brown rice, or other rice
  • 1 small yellow onion, minced
  • 1 cup finely sliced green cabbage
  • 1 tablespoon peeled and minced fresh ginger
  • 1 garlic clove, minced
  • 6 cups water or vegetable stock
  • 1 tablespoon tamari
  • Optional Toppings when Serving
  • Tamari to taste
  • Few drops of sesame oil
  • Fresh, chopped spinach
  • Chopped scallions
  • Chopped dry-roasted peanuts
  • Crispy fried onions
  • Fresh bread pieces

Instructions

    In a Slow Cooker
  1. Combine the rice, onion, cabbage, ginger, garlic, water or stock, and tamari in a 3.5- to 4-quart slow cooker. Stir well. Cover and cook on Low for 6 to 8 hours until the rice is very soft and the congee has thickened.
  2. On the Stove Top
  3. Combine the rice, onion, cabbage, ginger, garlic, water or stock, and tamari in a large saucepan. Stir well. Cover and cook on low heat for approximately 1.5 hours until the rice is very soft and the congee has thickened.
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65 comments

Stephanie s
Stephanie sabout a month ago

Thank you

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Sue Matheson
Sue Mathesonabout a month ago

Awesome! Thanks!

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Vincent T
Vincent Tabout a month ago

thank you

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Andrea S
Andrea Sabout a month ago

never heard of this dish. too bad i can't really eat it, as i'm on a keto fodmap diet!!! looks real good tho. if anyone makes this pls enjoy it for me :p

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Paulo R
Paulo Rabout a month ago

ty

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Paulo R
Paulo Rabout a month ago

ty

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Son Y.
Son Y.about a month ago

It is the best.

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Stephanie s
Stephanie sabout a month ago

Thank you

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Janet B
Janet Babout a month ago

Thanks

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Paulo R
Paulo Rabout a month ago

ty

SEND